The science of food
1981
Gaman, P. M. | Sherrington, K. B.
Abstract: The basic scientific facts and principles of 3 subject areas, food science, nutrition, and microbiology, are covered in a textbook for students majoring in catering, home economics, food science and technology, and dietetics and nutrition. Seventeen chapters address aspects of food chemistry (measurement principles, general and organic chemistry, solutions and colloids), nutrients (carbohydrates, fats, proteins, vitamins, minerals, water), basic physiology (including enzymes and digestion), food energy, food commodities, applied nutrition, and food safety (microbiology, prevention of food poisoning and spoilage). Data on the nutrient content of foods in the average household diet and on recommended daily amounts of foodenergy and nutrients for boys, girls, men, and women in the United Kingdom are appended. (wz).
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Эту запись предоставил National Agricultural Library